Description
Mexican-inspired best ever chicken enchiladas deliver comfort and flavor in one delightful dish. Rich with tender chicken, melted cheese, and zesty sauce, this classic meal will satisfy hungry diners looking for authentic southwestern cuisine.
Ingredients
Scale
- 2 cups (300 grams) cooked and shredded chicken (rotisserie chicken works great)
- 1 ½ cups (150 grams) shredded cheese (cheddar, monterey jack, or mexican blend)
- 8–10 flour or corn tortillas
- 2 cups (480 ml/16 fl oz) chicken broth
- ½ cup (120 ml/4 fl oz) sour cream (optional, for creamier filling)
- 1 can (4 oz/113 grams) diced green chilies (optional)
- 3 tbsps chili powder
- 2 tbsps olive oil
- 2 tbsps all-purpose flour
- 1 tsp ground cumin
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Sliced green onions
- Diced tomatoes
- Sour cream
Instructions
- Sauce Preparation: Create a golden roux by whisking flour into heated olive oil, then intensify with chili powder, cumin, garlic, and onion powders. Allow spices to bloom and release their aromatic essence.
- Sauce Development: Gradually incorporate chicken broth and sugar, whisking continuously to prevent lumps. Simmer until the sauce thickens and flavors harmonize, seasoning with salt and pepper to elevate the taste profile.
- Filling Creation: Blend shredded chicken with cheese, green chilies, sour cream, and a portion of enchilada sauce in a mixing bowl. Combine ingredients until a cohesive, flavorful mixture forms, ensuring even distribution of components.
- Assembly: Spread a thin sauce layer in the baking dish. Distribute the chicken mixture onto tortillas, rolling tightly and positioning seam-side down. Create a uniform arrangement that maximizes flavor and presentation.
- Final Preparation: Drench the enchiladas with remaining sauce, ensuring complete coverage. Shower the top with a generous cheese layer that will melt into a golden, bubbling crust during baking.
- Baking Process: Slide the dish into a preheated oven and bake until the cheese transforms into a molten, crisp golden topping and the edges become slightly caramelized.
- Garnishing and Serving: Allow enchiladas to rest briefly, then adorn with fresh cilantro, green onions, diced tomatoes, and a sour cream dollop. Plate alongside rice, beans, or a vibrant salad to complete the culinary experience.
Notes
- Manage Spice Intensity: Adjust chili powder quantity to control heat level, accommodating different taste preferences without compromising overall flavor profile.
- Prevent Tortilla Tearing: Warm tortillas briefly before filling to increase flexibility and reduce chances of cracking during rolling, ensuring neat, tight enchilada presentation.
- Control Sauce Consistency: Whisk continuously while adding broth to prevent lumps, maintaining smooth sauce texture that coats enchiladas evenly without becoming too thick or thin.
- Customize Dietary Needs: Substitute regular tortillas with gluten-free alternatives, use low-fat cheese, or replace chicken with black beans for vegetarian version, making recipe adaptable to various dietary requirements.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg